Vegan Roast Red Pepper Sauce Spaghetti

A plate of hearty, saucy pasta is one of the best ways to treat yourself on a cold rainy day. That's exactly what this easy recipe is about! 

With the goodness of Red Pepper/Capsicum and Tomato, without the guilt of adding cream, it's creamy texture is everything you need in a good hearty pasta dish. 

Here it is, my version of VEGAN ROAST RED PEPPER SPAGHETTI:

Ingredients: Spaghetti pasta cooked al dentè, 1 big or 2 small red peppers/capsicum chopped, 1 tomato chopped, 1 large onion chopped, 1 tbsp crushed garlic, 1 tbsp crushed black pepper, handful baby spinach leaves, fresh chopped red chillies as required, 1 tbsp pine nuts, chopped fresh parsley for garnish.

Make:

1. In a pan, saute in a little olive oil, the chopped onion and garlic. Add in chopped red pepper and tomato, mix and cook for a few minutes. 

2. Add in crushed pepper, salt to taste. Cover and cook for 5 to 7 minutes. Then remove cover and cool to room temperature.

3. Cook the Spaghetti as per normal method ensuring it is al dentè (not too soft). Strain and toss in little olive oil, keep aside.

4. Take the cooled red pepper mixture and grind to a thick paste like a pasta sauce. Pour back into the pan and heat up, add a little water to adjust consistency. 

5. Add in the cooked Spaghetti, baby spinach leaves and toss together. Serve immediately by topping with parsley, chillies and pine nuts. Sprinkle cheese if desired. Enjoy!